The process
1. Mix all the dry ingredients together in a large bowl. Push the flour away from the centre of the bowl, so you have a little well. Into this well, put your zucchini, eggs and milk (the lesser amount). Mix everything (wet and dry) together.

2. Preheat a frying pan - with some butter if it's not non-stick - over med-high heat.

3. Check the consistency of your batter - is it nice and thick? You still want it to be liquid enough that it'll slide off your spoon. If it's too thick, add a bit more milk. (The amount of milk really will depend on the type of flour you use, and the juiciness of the zucchini. So just add little bits of milk till you have your batter how you want it.)

4. Dollop 1/4 cup-fuls of batter onto the preheated pan, and cook on one side until you start to see bubbles coming through. Then flip, and cook the other side until golden. Keep them warm on a plate in the oven ... or serve them up as you cook them to pesky eager little ones.

This is totally new to me and never would I ever have thought to put zucchini in pancakes. However, I do put apple in pancakes, it's delicious. I love zucchini in breads to I guess it would be lovely in pancakes (pikelets)